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***Official Grilling and Smoking Thread***


bryhamm

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On 11/14/2021 at 10:14 AM, PinkydaPimp said:

I’m doing this today:  https://youtu.be/doYyjpvCgx4

 


This Ballistic Smoke Fried Chicken came out great.  Basically you are "frying" chicken in a smoker.  It worked well.  Crispy crust and skin, moist inside.  I used thighs.  I also tweaked the recipe because im doing Keto so i subbed some ingredients for Keto friendly ingredients.  Pretty solid.  Only complaint, the recipe i used could have used a bit more spices.  I will add more next time.

 

Smoker temp was 350, pulled when internal was 175ish.  I typically do 185 next time ill bring it up higher.

 

https://i.imgur.com/PZvXfDX.jpg

https://i.imgur.com/7tZXNa4.jpg

https://i.imgur.com/xvvt3TB.jpg

https://i.imgur.com/GR1xPo9.mp4

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13 hours ago, ragincajun said:

Good Evening Gentlemen,

 

….and Beer 30

I am looking for a budget smoker, maybe sub $500.  Thinking of going back to the kettle.  It doesn’t have to be a combo as I already have a gas grill.

Thoughts?

 

I never liked you

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10 hours ago, PinkydaPimp said:


This Ballistic Smoke Fried Chicken came out great.  Basically you are "frying" chicken in a smoker.  It worked well.  Crispy crust and skin, moist inside.  I used thighs.  I also tweaked the recipe because im doing Keto so i subbed some ingredients for Keto friendly ingredients.  Pretty solid.  Only complaint, the recipe i used could have used a bit more spices.  I will add more next time.

 

Smoker temp was 350, pulled when internal was 175ish.  I typically do 185 next time ill bring it up higher.

 

https://i.imgur.com/PZvXfDX.jpg

https://i.imgur.com/7tZXNa4.jpg

https://i.imgur.com/xvvt3TB.jpg

https://i.imgur.com/GR1xPo9.mp4

Yep, I have to try this for sure 

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  • 2 weeks later...

Sold my house last fall and sold a Home Depot smoker that I had gotten second hand so I didn’t have to store it somewhere. 
 

In my new house now and looking for a smoker for $500 or less. I want charcoal/wood instead of electric or pellet. 
 

Doing some window shopping on Amazon and came across these two options: 

1. Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_cp_api_glt_fabc_VH3CE2CK6R6HN9S1NSJD?_encoding=UTF8&psc=1
 

2. Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B010759GGQ/ref=cm_sw_r_cp_api_glt_fabc_M8Q5YQQRFCA0E3DQANZ7?_encoding=UTF8&psc=1
 

Leaning towards the Weber as I have the kettle and also their strong reputation. 
 

Any experience with these options or other suggestions? 
 

Thanks! 

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14 minutes ago, Beef Ravioli said:

Sold my house last fall and sold a Home Depot smoker that I had gotten second hand so I didn’t have to store it somewhere. 
 

In my new house now and looking for a smoker for $500 or less. I want charcoal/wood instead of electric or pellet. 
 

Doing some window shopping on Amazon and came across these two options: 

1. Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_cp_api_glt_fabc_VH3CE2CK6R6HN9S1NSJD?_encoding=UTF8&psc=1
 

2. Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B010759GGQ/ref=cm_sw_r_cp_api_glt_fabc_M8Q5YQQRFCA0E3DQANZ7?_encoding=UTF8&psc=1
 

Leaning towards the Weber as I have the kettle and also their strong reputation. 
 

Any experience with these options or other suggestions? 
 

Thanks! 

Go with the Weber.  Great smoker. 

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On 11/16/2021 at 3:13 AM, PinkydaPimp said:


This Ballistic Smoke Fried Chicken came out great.  Basically you are "frying" chicken in a smoker.  It worked well.  Crispy crust and skin, moist inside.  I used thighs.  I also tweaked the recipe because im doing Keto so i subbed some ingredients for Keto friendly ingredients.  Pretty solid.  Only complaint, the recipe i used could have used a bit more spices.  I will add more next time.

 

Smoker temp was 350, pulled when internal was 175ish.  I typically do 185 next time ill bring it up higher.

 

https://i.imgur.com/PZvXfDX.jpg

https://i.imgur.com/7tZXNa4.jpg

https://i.imgur.com/xvvt3TB.jpg

https://i.imgur.com/GR1xPo9.mp4

Might want to try this as I really struggle with my fried chicken.  It’s literally the only thing I’ve ever consistently cooked that I don’t feel I can get right. And unfortunately it’s in my top 3 favorite foods.  Though I’m not sold on the smoked angle as I’m looking for more of a classic fried chicken recipe.  

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9 minutes ago, dkp993 said:

Might want to try this as I really struggle with my fried chicken.  It’s literally the only thing I’ve ever consistently cooked that I don’t feel I can get right. And unfortunately it’s in my top 3 favorite foods.  Though I’m not sold on the smoked angle as I’m looking for more of a classic fried chicken recipe.  

Yea its definitely NOT fried chicken.  but its a fun and easy alternative.  And doing the keto thing it was nice finding this so i could get my fix.  And it is easier than going through frying it and all that.  Worth a try for sure. 

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7 hours ago, Beef Ravioli said:

Sold my house last fall and sold a Home Depot smoker that I had gotten second hand so I didn’t have to store it somewhere. 
 

In my new house now and looking for a smoker for $500 or less. I want charcoal/wood instead of electric or pellet. 
 

Doing some window shopping on Amazon and came across these two options: 

1. 

Weber

18-inch Smokey Mountain Cooker, Charcoal Smoker https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_cp_api_glt_fabc_VH3CE2CK6R6HN9S1NSJD?_encoding=UTF8&psc=1
 

 

2. Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B010759GGQ/ref=cm_sw_r_cp_api_glt_fabc_M8Q5YQQRFCA0E3DQANZ7?_encoding=UTF8&psc=1
 

Leaning towards the

Weber

as I have the kettle and also their strong reputation. 
 

 

Any experience with these options or other suggestions? 
 

Thanks! 

 

Go with the Weber.  I have one and thoroughly enjoy it.  Check for the larger one, however.  I don't remember how much more they are, but if it isn't much more go with the larger one.  I can't complain because I bought mine used even though it had never been used, but there are quite a few times I wish I had the larger one.  Otherwise it is a great smoker that keeps temp very well.

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42 minutes ago, snellman said:

 

Go with the Weber.  I have one and thoroughly enjoy it.  Check for the larger one, however.  I don't remember how much more they are, but if it isn't much more go with the larger one.  I can't complain because I bought mine used even though it had never been used, but there are quite a few times I wish I had the larger one.  Otherwise it is a great smoker that keeps temp very well.

It’s about $120 more for the larger one. I was reading that the 18 will prepare enough food for 8-10 people. I will rarely if ever have that many over. I also read that the 22 burns through the fuel much faster than the 18. 

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2 minutes ago, Beef Ravioli said:

It’s about $120 more for the larger one. I was reading that the 18 will prepare enough food for 8-10 people. I will rarely if ever have that many over. I also read that the 22 burns through the fuel much faster than the 18. 

This is true.  I had the 18 and it can fit a TON of food and it holds temp very well.  Ive never used the 22 but i have heard the same about the fuel burning.

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11 hours ago, Instinctive said:
On 11/15/2021 at 12:09 PM, heckmanm said:

But if there's time, do yourself a favor and roast the carcass & wings before you make the stock.

Like over a drip pan or...details please?!

Once the carcass is mostly picked clean, I just put the bones it on a sheet pan and give it maybe 30 minutes in a hot oven (425F). Basically throwing some direct heat right on the bones to intensify the flavor, since they didn't get any direct heat in the original cooking phase.  There shouldn't be much in the way of drippings at that point, it's really just for flavor.

For the stock itself, I toss in onion/carrot/celery in chunks, and a few bay leaves, whole peppercorns, and water to cover by an inch, then simmer for a few hours.  Don't put very much salt in - a tablespoon for a turkey carcass is probably enough.  Better to have under-salted stock and be able to season more when you cook with it later.

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21 hours ago, Beef Ravioli said:

It’s about $120 more for the larger one. I was reading that the 18 will prepare enough food for 8-10 people. I will rarely if ever have that many over. I also read that the 22 burns through the fuel much faster than the 18. 

That is correct.  I don't need the space very often, but when I do, I wish I had it.  The 2 racks work great 9 times out of 10. Example, I did some beef short ribs a couple weeks back.  The worked great, but after smoking for so long I wanted to get them in a pan on a rack and cover it to finish them off.  Once I put them on the rack in a pan, they would not fit in the weber so I had to finish them on the gas grill.  It doesn't happen very often, but when it does it would be nice to have the wider one.

Whichever one you go with, it is a great smoker and a lot of fun to play with during the weekends.  I am throwing a turkey on mine tomorrow and having all of the kids over for a late Thanksgiving because we were out of town last week.

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56 minutes ago, snellman said:

That is correct.  I don't need the space very often, but when I do, I wish I had it.  The 2 racks work great 9 times out of 10. Example, I did some beef short ribs a couple weeks back.  The worked great, but after smoking for so long I wanted to get them in a pan on a rack and cover it to finish them off.  Once I put them on the rack in a pan, they would not fit in the weber so I had to finish them on the gas grill.  It doesn't happen very often, but when it does it would be nice to have the wider one.

Whichever one you go with, it is a great smoker and a lot of fun to play with during the weekends.  I am throwing a turkey on mine tomorrow and having all of the kids over for a late Thanksgiving because we were out of town last week.

I don’t think I will need the extra space very often but I understand your point. 

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On 11/26/2021 at 8:46 PM, Beef Ravioli said:

It’s about $120 more for the larger one. I was reading that the 18 will prepare enough food for 8-10 people. I will rarely if ever have that many over. I also read that the 22 burns through the fuel much faster than the 18. 

The 22 is great for making jerky. Other than that, an 18 would probably suffice for everything else I do.

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  • 4 weeks later...

I love grilled oysters. I enjoy the whole process. Shucking them. Laying them out on the grill. Seeing the flare ups. Hearing the sizzle.  :banned:

I got a half peck yesterday and did half Hog Island style and half Drago's New Orleans style.

Sack of oysters

On the grill

On the plate

In the end, the Drago's was preferred for its smoky/garlic flavor, but the sweeter Hog Island oysters were a tasty contrast.

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1 hour ago, E-Z Glider said:

I love grilled oysters. I enjoy the whole process. Shucking them. Laying them out on the grill. Seeing the flare ups. Hearing the sizzle.  :banned:

I got a half peck yesterday and did half Hog Island style and half Drago's New Orleans style.

Sack of oysters

On the grill

On the plate

In the end, the Drago's was preferred for its smoky/garlic flavor, but the sweeter Hog Island oysters were a tasty contrast.

One of my favorite things to grill.  The Drago's recipe is always a huge hit.

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34 minutes ago, The Commish said:

GriddleGuys.....anyone have an opinion on the various ones?  Wife is pestering me about Christmas gifts and this is about the only thing I can come up with.  I thought @Capella had ventured here, but it's been a while and I don't remember for sure.

Heard great things about the blackstone 

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Smoked the prime rib today because I had to be home anyway. Cooked a little quicker than I had expected, but not too much quicker - was a 5 bone - just under 12 pounder.

Put it in at 225 degrees around 8:30 this morning, around noon as it was going quicker than planned I dialed it back down to 200 degrees. Pulled it just after 2:00 PM when it hit about 125 degrees internal temp - quick sear on all sides on my Weber Grill.

Came out awesome. I believe I mentioned it before, but my wife is not a huge fan of smoky meat, so I went with a combination of Apple and Cherry wood to keep it a bit more mild - best of both worlds - nice smoky flavored outer ring and end cuts, perfectly cooked middle that wasn't overly smoky.

Only a little bit left over for sandwiches either later tonight or tomorrow.

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16 hours ago, The Commish said:

GriddleGuys.....anyone have an opinion on the various ones?  Wife is pestering me about Christmas gifts and this is about the only thing I can come up with.  I thought @Capella had ventured here, but it's been a while and I don't remember for sure.

Yea! I got a black stone. Absolutely love it — you will too. If you like making breakfast food it’s a no-brainer. I’ve taken up making Bulgogi and fried rice on it - JC is it good. I highly recommend it. I will say there is sometimes trouble connecting a new gas tank to it — but you just have to play with the lines a little and it comes around. 

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On 11/26/2021 at 12:27 PM, Beef Ravioli said:

Sold my house last fall and sold a Home Depot smoker that I had gotten second hand so I didn’t have to store it somewhere. 
 

In my new house now and looking for a smoker for $500 or less. I want charcoal/wood instead of electric or pellet. 
 

Doing some window shopping on Amazon and came across these two options: 

1. Weber 18-inch Smokey Mountain Cooker, Charcoal Smoker https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_cp_api_glt_fabc_VH3CE2CK6R6HN9S1NSJD?_encoding=UTF8&psc=1
 

2. Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B010759GGQ/ref=cm_sw_r_cp_api_glt_fabc_M8Q5YQQRFCA0E3DQANZ7?_encoding=UTF8&psc=1
 

Leaning towards the Weber as I have the kettle and also their strong reputation. 
 

Any experience with these options or other suggestions? 
 

Thanks! 

I pulled the trigger on the Weber a few weeks ago but have only had a couple of chances to use it. I did some chicken wings and then a pork loin to practice with the heat and maintaining that heat.

Got a turkey on this morning after a 24 hour brine, some injections this morning and a nice spice rub.

I seem to have a pretty good handle on maintaining the temp thus far today. 

Thanks for the advice. I’m happy with my choice! 

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On 12/21/2021 at 5:19 PM, The Commish said:

GriddleGuys.....anyone have an opinion on the various ones?  Wife is pestering me about Christmas gifts and this is about the only thing I can come up with.  I thought @Capella had ventured here, but it's been a while and I don't remember for sure.

We bought a 22" tabletop Blackstone for our RV and absolutely loved it. Bacon, sausage, eggs, hashbrowns, steaks, shrimp, smash burgers all have come out awesome. 

Edited by In The Zone
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My wife is getting me a late Christmas present which I get to pick out. I'm looking at the MEATER wireless meat thermometer. Can anyone recommend this product? I'm tired of my Mavericks and am looking for an upgrade. 

Thanks for any advice. 

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7 minutes ago, In The Zone said:

My wife is getting me a late Christmas present which I get to pick out. I'm looking at the MEATER wireless meat thermometer. Can anyone recommend this product? I'm tired of my Mavericks and am looking for an upgrade. 

Thanks for any advice. 

Give it a go.  I had a very negative experience with the first version but maybe you won’t?  :shrug: 

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13 minutes ago, PinkydaPimp said:

Give it a go.  I had a very negative experience with the first version but maybe you won’t?  :shrug: 

I read some reviews on the original with people having connection issues. The original claims to have up to 33 feet range. The plus claims to have up to 165'.

Thanks for the the feedback. I'll keep looking. 

Edited by In The Zone
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2 hours ago, In The Zone said:

My wife is getting me a late Christmas present which I get to pick out. I'm looking at the MEATER wireless meat thermometer. Can anyone recommend this product? I'm tired of my Mavericks and am looking for an upgrade. 

Thanks for any advice. 

I have one of the newer ones and I love it so far.  Granted I've only used it about 5-6x since I just got it this past Father's Day, but no connection issues at all yet.

One a separate note, I did my first spatchcock turkey a few days ago and now I see what all of the fuss is about.  Smoked my 13lb turkey in under 5 hours and it came out great!

I used the Hey Grill Hey recipe along with a dry brine prior.

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17 minutes ago, PlayaHata said:

I have one of the newer ones and I love it so far.  Granted I've only used it about 5-6x since I just got it this past Father's Day, but no connection issues at all yet.

One a separate note, I did my first spatchcock turkey a few days ago and now I see what all of the fuss is about.  Smoked my 13lb turkey in under 5 hours and it came out great!

I used the Hey Grill Hey recipe along with a dry brine prior.

Thanks for the feedback. After doing some research it seems like the original is the one getting the bad reviews. I decided to go ahead and purchase the Meater Block

Can't wait to use it. 

I've always wanted to spatchcock a turkey and I think next Thanksgiving I will. 

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  • 3 weeks later...
6 hours ago, That one guy said:

I want to smoke a bologna log, seen enough of it on Instagram and it’s time to try it out.  That said, I have no idea where to get a bologna log…is it as simple as just heading to Publix and asking for one or is something a tad harder to find uncut?

I think alot of grocery stores will have it.  If not then find a local butcher. 

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10 hours ago, That one guy said:

I want to smoke a bologna log, seen enough of it on Instagram and it’s time to try it out.  That said, I have no idea where to get a bologna log…is it as simple as just heading to Publix and asking for one or is something a tad harder to find uncut?

I live a little east of Atlanta and I find them at a grocery store called Ingles in the same place you would find the packaged bologna, sandwich meats, etc.  I think what I get is a 3# chub.  It may be 5#.  It's been a while since I did one.

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10 hours ago, That one guy said:

I want to smoke a bologna log, seen enough of it on Instagram and it’s time to try it out.  That said, I have no idea where to get a bologna log…is it as simple as just heading to Publix and asking for one or is something a tad harder to find uncut?

I watched this guy do one and have wanted to try it out. Let us know how yours turns out. 

Smoked Bologna

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11 hours ago, That one guy said:

I want to smoke a bologna log, seen enough of it on Instagram and it’s time to try it out.  That said, I have no idea where to get a bologna log…is it as simple as just heading to Publix and asking for one or is something a tad harder to find uncut?

Just order it in the deli and have them hack a chunk off but not slice it.

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On 1/1/2022 at 6:49 PM, In The Zone said:

My wife is getting me a late Christmas present which I get to pick out. I'm looking at the MEATER wireless meat thermometer. Can anyone recommend this product? I'm tired of my Mavericks and am looking for an upgrade. 

Thanks for any advice. 

I have one...no issues so far.

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19 minutes ago, In The Zone said:

Thanks for this. I received mine but haven't had a chance to use it yet. I'm definitely anxious. 😎

I got mine as a gift....the big block with four probes.  It works really well in terms of wifi etc, but I DO have one of the probes that doesn't seem to be working now....it won't connect so I need to figure out why.  I haven't put a ton of time into it as the other three probes have been no problem.

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6 minutes ago, The Commish said:

I got mine as a gift....the big block with four probes.  It works really well in terms of wifi etc, but I DO have one of the probes that doesn't seem to be working now....it won't connect so I need to figure out why.  I haven't put a ton of time into it as the other three probes have been no problem.

Nice. I got the block as well but they didn't have four probes available so I got two. They sent me the info in my package to order two more but they won't be available until March. I'm definitely going to order the other two. 

How does the end taking the ambient temperature perform? Does it seem pretty accurate? 

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49 minutes ago, In The Zone said:

Nice. I got the block as well but they didn't have four probes available so I got two. They sent me the info in my package to order two more but they won't be available until March. I'm definitely going to order the other two. 

How does the end taking the ambient temperature perform? Does it seem pretty accurate? 

Yeah, it's pretty good.  I have a huge difference between what my grill tells me it's at vs what the probe tells me it's at though and I think that's a calibration thing that I've just never done....they differ by 15+ degrees.  But when used in the oven, they're usually within 5ish degrees of each other.  I've never taken the time to throw an old school thermometer in the oven to see which it agrees with.

Edited by The Commish
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